Sunday, October 13, 2013

Picadillo Potato Stew

Brent is in London for the next week for work. I wish I was there with him, but it makes me happy to know he is spending time with Jackie, Alex and Lindsey. While Brent is away I have spent a lot of time with run club and school friends. Friday night Archana and I hosted a new to KAO happy hour at AFrame. Saturday morning Kathy and I had a great run through Brentwood and Santa Monica. That afternoon Ma'ayan and I were in the mood to explore so we went to Mochica in Downtown LA for a late lunch. Ma'ayan has spent a lot of time in Peru, so she was able to help with dish recommendations. We had the Papa a la Huancaina, Ceviche Carretillero, and the Lomo Saltado. Check out the photos from our meal below! Today after run club I was craving picadillo. I had most of the ingredients in my fridge but was missing the meat and tortillas. I had a bunch of potatoes from my farm box this past week, so I chopped up some onions, garlic, potatoes, carrots and peppers and made a stew spiced with my taco seasoning, the seasoning I use for my picadillo. I topped the stew with avocado, plopped myself on the couch and started watching episodes of New Girl (Alaina suggested catching up while Brent is away). I am enjoying my lazy Sunday afternoon, but it would be better with Brent!

In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic and onion until onions are transparent. Add the chopped potatoes, carrot, taco seasoning, and water to the pot. Give the stew a good stir, then allow to simmer for 15 minutes. Last, add the green peppers and simmer for 5 more minutes. Serve the stew in bowls topped with hot sauce and avocado slices.

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As a kid I was always in the kitchen with Mama right before dinner acting as her sous chef. Mama always thought I was trying to be helpful, but the truth is I was hungry, and just hoped my assistance would mean dinner would be ready sooner. I spent the first 18 years of my life in Germany, Japan and England. I then went to college in Michigan, studied abroad in South Africa, moved to California after graduation, lived in Washington DC for two years, and am now back in California. My husband, Brent, is a Texifornian. On top of all that, I am half Mexican. Basically, I am culturally confused, or as sociologists like to call it, a third culture kid. This has influenced the types of foods I love to cook.